Step 1

Pour olive oil into a dutch oven or large pot on medium high heat.

Step 2

Add ground chuck, onion, jalapeños and garlic into the pot and brown until pink is nearly gone - about 5-7 minutes. Drain any excess oil from the pan.

Step 3

Lower temp and add chili powder, cumin, paprika, cumin, salt, pepper, brown sugar, vinegar and tomatoes. Mix well and crush tomatoes and meat to a fine texture. Simmer for 10 minutes.

Step 4

In a small mason jar, whisk corn starch into 1/4 cup water. Pour corn starch mixture into the pot and stir. Cook for 10 more minutes so the chili will thicken.

Step 5

Serve with sour cream, shredded cheese, diced red onion, avocado slices and crackers.